Marianne's Windmill Cookies
2 cups flour
1 cup cottage cheese
1 cup butter
jam or preserves (seedless raspberry, blackberry, apricot)
In a food processor, combine the flour, cottage cheese, and butter. Pulse until they form a ball. (You can also mix them without a food processor. Combine by cutting the butter in as you would for a pie crust.) Wrap in wax paper and refrigerate for one to two hours.
Roll out the dough. Slice ragged edges off the perimeter (with a pastry crimper if you have one). Cut the dough into 3 inch squares. Slice each corner diagonally, leaving the center intact. Dab jam in the center. Lift one edge of a corner and press into the jam. Go around the square, lifting the same side of each corner and pressing it into the middle until you have a windmill. Give the center one more good push to secure it.
Bake at 350 for 25 minutes. They should be a light golden shade.
After they have cooled, mix powdered sugar with enough lemon juice to make a drizzling consistency. Drizzle over the cookies.
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